Honey Sriracha Chicken and Broccoli Meal Prep Bowls

This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!

It’s been a while since I posted a new meal prep recipe, I made this just before my trip to Italy and loved how it turned out. It is simple, sweet and spicy, and so flavorful made with honey, sriracha and sesame oil served over brown rice. Some other meal prep recipes I love to make are this Taco Salad Meal Prep, Greek Chickpea Salad, and these Freezer Breakfast Burritos.

This is great if you love a hot lunch or perfect to freeze for freezer meals if you use freezer-safe containers. I love using frozen brown rice for convenience as I did here, but you can swap rice for any grain or even cauliflower rice.

To Refrigerate:

Divide into 4 meal prep containers. Keep covered and refrigerate for 4 to 5 days. To reheat, microwave in 2 to 3 minutes, until heated through.

To Freeze:

Divide into 4 freezer-safe meal prep containers. Freeze, covered for up to 3 months. To reheat, transfer to the refrigerator the night before, or reheat from frozen in 30-second intervals until heated through.

These are the glass meal prep containers (affil link) I have and love.

Honey Sriracha Chicken and Broccoli Meal Prep Bowls

This easy meal-prep honey-sriracha chicken dish, which can also be served as a main dish, is made on a sheet pan and comes together quick!

Ingredients:

olive oil spray

3 chicken breasts, diced into 1-inch pieces (24 ounces)

1 egg white, beaten

2 tablespoons corn starch

1 1/4 teaspoon kosher salt, divided

1 head broccoli, cut into small florets

2 teaspoons sesame oil

2 cups brown rice, cooked

Honey Sriracha Sauce:

2 tablespoons honey

2 tablespoons sriracha sauce

1 teaspoon seasoned rice vinegar

1 teaspoon sesame oil

2 scallions, sliced

1 teaspoon black and white sesame seeds, or as desired

Directions:

Preheat oven to 425F. Place the chicken in the egg whites, then in cornstarch and season with 3/4 teaspoon salt. Spray a large nonstick sheet pan generously with olive oil spray (so the chicken doesn’t stick) then add the chicken pieces, leaving room for the broccoli on one end. Bake in the oven for 10 minutes.

Remove chicken from oven and flip, then add broccoli on the other half of the pan and drizzle with 2 teaspoons sesame oil, season with 1/2 teaspoon salt and pepper, to taste. Place back in the oven and cook until the chicken is cooked through and the broccoli is tender, about 10 minutes.

Meanwhile, in a medium bowl whisk honey, sriracha sauce, rice vinegar, and sesame oil together until smooth. Add the chicken and toss in sauce to coat.

Divide all the ingredients to 4 meal prep bowls, top with scallions and sesame seeds.